Author Archives: Carolien Buve

FOODENGINE newsletter 2

It has been a while since our first newsletter was posted, but here it is: Newsletter 2! In this edition, the fellows give an impression how their lives changed due to the COVID-19 pandemic and how this impacted scientific conferences. Next to this, the fellows introduce you to the ‘Food supply chain’.

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Congratulations to Krishna (ESR 7)

Last week, Krishna S. Hidangmayum (ESR 7) participated in the 6th International ISEKI-Food Conference (June 23- 25, 2021). He received an award for his poster on “Investigating instrumental and sensorial changes in a vegan tomato soup during accelerated storage”. Many congratulations Krishna!

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Workshop 4: about performance culture and job interviewing

On June 1 and 2, the last FOODENGINE workshop with specific skill training sessions was organised online. On the first day, the fellows learned more about Goals, Appraisals and Performance Culture. On the second day, some tips and tricks were given about CV writing and job interviews. As a continuation, the fellows will have the opportunity to have a real job ...

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Tiffany and Adiguna are participating in an MSCA event

Two of our fellows, Tiffany Patra and Adiguna Bahari, are participating in an MSCA event on the 22nd of April. Listen to their experience as part of a Marie Curie ITN network and get tips and tricks to apply to the program. More information can be found on Euraxess.    

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Winterschool 3

During the first week of February in 2021 the third FOODENGINE winterschool took place in an online format. Scientific lectures, discussion of the research progress, welcoming two new fellows and lots of online fun describe this training event. Read more about the content of the winterschool on the Event page.  

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Welcome to Inthuja and Pedro

FOODENGINE is delighted to welcome Inthuja Manickam and Pedro Martínez Noguera to our research network. Inthuja will work on understanding and controlling the chemistry behind color evolution of plant-based ingredients during their production and will be hosted at INRAE with DöhlerGroup as the industrial partner. While Pedro will focus on the evaluation of odor-active compounds in pea-based food applications and will be hosted at INRAE with Cargill as the industrial partner. Learn more about our two ...

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Best oral presentation for Svenja Krause

Many congratulations to Svenja Krause (ESR9)! Svenja was awarded the prize for ‘The best oral presentation‘ during the the doctoral days of the doctoral school ABIES (INRAE, France) on September 21-22, 2020. Svenja presented her work entitled ‘Reaction potential of pulse ingredients in processed food and the effect on food quality’.

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